How to Make Homemade Caramels

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Line an 8-inch (20 cm) square pan with parchment paper. Brush the bottom and sides with oil or spray with cooking spray.
2. In a small saucepan, combine the butter, heavy cream and salt. Heat over low heat until the butter melts, then set aside.
3. In a medium pan, combine the sugar, corn syrup and water. Heat over medium heat until the mixture boils.
4. Wipe the sides of the pan with a damp pastry brush to remove any sugar crystals above the syrup.
5. Clip a candy thermometer to the side of the pan so the sensor is in the sugar. Keep cooking until it reaches 320°F (160°C).
6. Turn off the heat, then slowly pour in the cream mixture while whisking constantly.
7. Return the pan to medium heat and cook until it reaches 240°F (115°C) for soft caramel or 250°F (120°C) for firmer caramel. Do not stir.
8. Remove from the heat and immediately pour into the prepared pan. Let cool completely.
9. Unmold the caramel, cut into small rectangles, and wrap each one in wax paper, twisting the ends closed.

Summarized from The Cooking Foodie's video. Watch it for the details.

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